Chimichurri Sauce

Chimichurri Sauce originated in Argentina. It is a spicy fresh herb sauce that is spooned generously over grilled meats. There are a million ways of adjusting the spiciness and herbiness of Chimichurri. I made this sauce several times before I found a balance that worked for me. I tend to prefer flavors that are not too garlicky but still give you that wonderful garlic flavor. Perfectly crisp and fresh Italian parsley is a must. You can replace a quarter of the parsley with cilantro (or not) according to your own taste buds.

Equipment

food processorsteel blade inserted

medium jar with lid

Directions

Put garlic in bowl of processor and pulse until coarsely chopped. Add parsley. Pulse again until parsley is minced. Be careful not to pulse it too much and turn the mixture into a purée. I like to see the minced parsley leaves. Scrape this mixture into a jar. Add olive oil, red wine vinegar, lemon juice, salt and pepper. Place the lid on the jar and shake vigorously. Chill for at least one hour in the fridge to give the flavors a chance to blend. Taste. Add more salt and pepper if desired. Serve Chimichurri at room temperature with grilled or roasted meat.

Freshly Cooked

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Gloria Kobrin

Mother, Grandmother, Kosher Cook

Kosher by Gloria is the source for robust, colorful recipes for both new and experienced cooks looking for Kosher inspiration! Shaped by her international travels and non-Kosher upbringing, Gloria develops her own traditional, yet distinctive Kosher recipes harnessing the delicious, mouthwatering adventure of world cuisine.